Bresaola

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Re: Bresaola

Postby DanMcG » Thu Jul 31, 2014 6:53 am

Doesn't that reference say 4.5% salt? Which would be a tad salty for me. And yes, I'd be in the back of the math class with ya Robert
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Re: Bresaola

Postby wheels » Thu Jul 31, 2014 4:57 pm

Thanks Brican.

4.5% salt is too high for me Dan.

However, looking at these amounts, they're the: "Approved Curing Methods to Ensure the Destruction of Trichinella in Sausages and Other Meat Products Containing Striated Pork Muscle Tissues", so I suppose we can expect them to be high.

Phil
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Re: Bresaola

Postby wheels » Thu Jul 31, 2014 6:15 pm

The details listed here are interesting:

http://www.bresaolavaltellina.it/en/pro ... egulations

The website gives the full spec for Bresaola della Valtellina IGP (PGI) as well as details of the production process.

Where it says: "sodium chloride up to 5%", I'm reading this as salt up to 5% and assume that it's referring to the level in the finished product after drying. If that's not the case, the I'm befuddled as 5% sodium Chloride would be about 12½% salt.

See what you make of it.

Phil
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Re: Bresaola

Postby BriCan » Sat Aug 02, 2014 4:42 am

Surprising what one finds when looking up the curing side of things :D

PGI Bresaola della Valtellina

Note the smoking aspect if things :wink:

History of name
The origin of the name Bresaola can be found in the Germanic word " brasa "fire, since ancient times, to heat and dehumidify the air in the seasoning, the braziers were used, from which emanated an aromatic smoke, obtained by throwing juniper berries and bay leaves on coals of fir wood.

The first historical evidence relating to the production of bresaola date back to the fifteenth century, but the origin of the typical salami is certainly antecedent. Bresaola was a method of long-term storage, improved and enriched over the centuries and has allowed the refinement of the quality of the product, now more sweet, soft and pleasing to the palate than in the past. Until the nineteenth century, the production was located at the family level, and then spread to nearby Switzerland. Today the product is usually present on Italian tables and is conquering new markets.

The production process , which incorporates the traditional recipe, is divided into four phases:
- Selection and skillful finishing cuts of meat;
- Salting dry;
- slow aging and natural
But what do I know
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Re: Bresaola

Postby wheels » Sat Aug 02, 2014 11:50 am

Yes, it's an interesting site.

I wish I could read Italian, I'm sure that something is lost in the translations of these sites.

Phil
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Re: Bresaola

Postby wheels » Sat Aug 16, 2014 6:07 pm

Here's the Bresaola a couple of weeks in. It's been stored in a sealed vac-bag, but without being vacuumed.

Image

I'm pleased with it, it's got a pleasant taste, not spicy/herby at all. With better meat it'll make a great salumi - and more than that, Pauline things it's great!

I'll post the recipe and a calculator on my blog shortly.

Phil
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Re: Bresaola

Postby DanMcG » Sun Aug 17, 2014 7:27 am

That looks great Phil!
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Re: Bresaola

Postby crustyo44 » Sun Aug 17, 2014 10:05 am

Phil,
I'll be looking forward to the recipe.
Cheers,
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Re: Bresaola

Postby BriCan » Mon Aug 18, 2014 9:24 am

Looking great -- colour looks assume :drool:
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Re: Bresaola

Postby wheels » Mon Aug 18, 2014 1:58 pm

It's lightly flavoured which is what I intended...

...and the main thing is that Pauline loves it.

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Re: Bresaola

Postby wheels » Mon Sep 01, 2014 10:27 am

The recipe and a calculator is now online:

http://www.localfoodheroes.co.uk/?e=811

Phil
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Re: Bresaola

Postby DanMcG » Mon Sep 01, 2014 5:01 pm

Thanks For Sharing it Phil!
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Re: Bresaola

Postby wheels » Mon Sep 22, 2014 3:13 pm

We sliced the last of the bresaola today.

It really is rather good! Mmm...

Image

Image

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Re: Bresaola

Postby NCPaul » Tue Oct 28, 2014 8:15 pm

I used something different to case the bresaola, sheets of hog casings pressed out into a large flat square.

Image

They are quite thin and are used without wetting.

Image

I wrapped the meat, clipped it with hog rings and stuffed it into netting. In a couple of months I want it to look like wheels'. :D

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Fashionably late will be stylishly hungry.
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Re: Bresaola

Postby wheels » Tue Oct 28, 2014 8:42 pm

Wow, that's cool; much easier than casings.

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